title: Biofilm formation of Salmonella serotypes in simulated meat processing environments and its relationship to cell characteristics.
abstract: Salmonella attached to meat contact surfaces encountered in meat processing facilities may serve as a source of cross-contamination. In this study, the influence of serotypes and media on biofilm formation of Salmonella was investigated in a simulated meat processing environment, and the relationships between biofilm formation and cell characteristics were also determined. All six serotypes (Salmonella enterica serotype Heidelberg, Salmonella Derby, Salmonella Agona, Salmonella Indiana, Salmonella Infantis, and Salmonella Typhimurium) can readily form biofilms on stainless steel surfaces, and the amounts of biofilms were significantly influenced by the serotypes, incubation media, and incubation time used in this study. Significant differences in cell surface hydrophobicity, autoaggregation, motility, and growth kinetic parameters were observed between individual serotypes tested. Except for growth kinetic parameters, the cell characteristics were correlated with the ability of biofilm formation incubated in tryptic soy broth, whereas no correlation with biofilm formation incubated in meat thawing-loss broth (an actual meat substrate) was found. Salmonella grown in meat thawing-loss broth showed a "cloud-shaped" morphology in the mature biofilm, whereas when grown in tryptic soy broth it had a "reticulum-shaped" appearance. Our study provides some practical information to understand the process of biofilm formation on meat processing contact surfaces.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
authors.forename: Huhu
authors.initials: H
authors.lastname: Wang
authors.forename: Shijie
authors.initials: S
authors.lastname: Ding
authors.forename: Yang
authors.initials: Y
authors.lastname: Dong
authors.forename: Keping
authors.initials: K
authors.lastname: Ye
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D001422:Bacterial Adhesion; D018441:Biofilms / Q000254:growth & development; D004866:Equipment Contamination; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005525:Food-Processing Industry / Q000592:standards; D008460:Meat / Q000382:microbiology*; D019779:Salmonella enterica / Q000145:classification / Q000502:physiology*; D012703:Serotyping; D013193:Stainless Steel
chemical_list: D013193:Stainless Steel